Today to share with you this brown sugar shortcake, in the base of the half-hot noodle, wrapped in a layer of shortening, and then wrapped in brown sugar and sesame seed filling, eat layers of crispy, sweet but not greasy, with a light touch of the hand will be a lot of crumbs, the texture and desserts, as well as like to eat a sweet, if you like to eat, eat every day will not be The texture is as good as the dim sum.
The following,
and you share the details of this sugar cake practice,
Like the relatives must try,
Special crispy especially fragrant,
Specific production method
The first step: to prepare the ingredients.
Dough part: 500 grams of flour, boiling water, cold water.
Shortening part: 60 grams of flour, cooking oil moderate.
Filling part: 50g brown sugar, 15g cooked white sesame, 50g flour.
Step 2: First, let's make the dough. Pour the flour into a bowl, then slowly pour boiling water into half of the flour, stirring with chopsticks while pouring, and mixing to a floury consistency, as shown in the picture.
Step 3: Pour the other half of the flour into the cool water, stirring with chopsticks while pouring, and mix to form a floury consistency.
Step 4: Knead the dough in the bowl into a smooth, soft dough, as shown in the picture. Then, cover and loosen for about 20 minutes.
Step 5: Start preparing the shortening. Put the flour into a large bowl, then, pour a moderate amount of cooking oil into a frying pan and heat until the oil is 50-60% hot. Next, pour the hot oil into the bowl with the flour, mix well, and the shortening is ready.
Step 6: Start preparing the filling. We buy brown sugar, there will inevitably be some large pieces, to use a spoon to crush these pieces in advance, as shown in the picture.
Step 7: Put the cooked white sesame seeds on the panel and roll them over with a rolling pin so that the sesame flavor will be stronger.
Step 8: Put the brown sugar, white sesame seeds, and flour together in a large bowl, as pictured.
Step 9: Stir well and the filling is ready.
Step 10: At this time, the dough is almost ready to be loosened, take it out, put it on the panel and knead until smooth, then loosen it for another 10 minutes, as shown in the picture.
Step 11: Roll out the dough into a large loaf, as shown.
Step 12: Spread the shortening on the pastry, as shown.
Step 13: Roll up the pastry from one side, pulling and stretching the pastry as you go, so that there are more layers.
Step 14: As shown in the picture, the rolled up look.
The fifteenth step: divided into even small doses, we can not use a knife to cut the small doses, with a hand twist, so that can play a role in sealing, better than the knife cut.
Step 16: Take a small dessert, close the mouth tightly, and roll it out. Next, scoop a spoonful of filling onto it, as shown.
Step 17: Close the mouth, make sure to close it tightly so the sugar doesn't leak out.
Step 18: Turn over, close the mouth and flatten it slightly. Cover with plastic wrap and let it relax again for a few minutes.
Step 19: Take a small dessert, roll it out and shape it into a cake. While rolling, you should not always roll one side, but turn it from time to time. This way both sides of the pie will be even and won't leak out the filling.
Step 20: Pour a little cooking oil into the pan, then put the cake embryo into the pan, and start cooking on low heat.
Step 21: Turn over when one side is golden brown and cook until both sides are golden brown and ripe.
Step 22: Serve on a plate.
A few more words
1, pancake dough, be sure and a little softer, in addition, the relaxation time should be enough, so that the good pancake texture is good.
2, add some flour to the sugar, so that the sugar will not flow out when heated, and the taste is better.
3, when the pancake, the whole must use a small fire.
4, this cake is more crispy, we must pay more attention to the flip when.
5, you can do more at a time, if you can not eat, you can put in the refrigerator to save. When you eat, put it in the pan again and fry it, the taste is as good as oh.